Cocoa is actually divided in three varieties, Criollo and Trinitario fine cocoa and bulk cocoa Forastero. Through long centuries crossings took thousands of different varieties.
Fine cocoa is in international trade referred to as "Fine Flavour Cocoa". Overall, the proportion of fine cocoa in world production is less than 4%.
The Forastero is today the predominant consumption cocoa variety, makes over 82% of global cultivation of. Because of their resistance to various diseases it is the fine cocoa compared to preferred, although it is not taste so good. The harder to cultivate Criollo is better tasting, making for its sensitivity but only a small portion of the harvest from. It is used together with the Trinitario, a hybrid of Criollo and Forastero, for fine chocolates.
Home to some of the most prized cacao in the world, Venezuela offers a diversity of bean types and flavor profiles that vary among its many cacao-growing regions. Venezuelan cacao is a must for any guided chocolate tasting.
Known for the delicate Arriba strain of the Forastero cacao bean, chocolate made with Ecuadorian cacao is prized for its often flowery and fruity notes. A milk chocolate-lover interested in trying dark chocolate might enjoy a bar from Ecuador.
Native to Central and South America, cacao was used as currency by the Aztecs who stored the beans in vast royal treasuries. Warriors and the wealthy drank cacao as an unsweetened, spicy beverage. Today Central and South America represent a diverse range of beans and flavor profiles. You can't go wrong with a bar from the cradle of cacao.
Trinidad is the birthplace of the trinitario strain of cacao, a cross between the flavorful criollo and the productive forastero. The trinitario can be found throughout the Caribbean, presenting a range of diverse flavor profiles that vary by island.
Intense red fruit and cherry notes provide a unique and identifiable flavor to the trinitario cacao from Madagascar. If you’re new to artisan chocolate and you’re looking to “wow” your palate, this is a great place to start!
Africa produces 70% of the world’s cacao, much of it used to make mass-market chocolate. A handful of artisans are creating flavorful chocolate from quality African forastero beans. There is also excellent cacao coming from the islands of Sao Tome and Principe, where chocolate maker Claudio Corallo has revived a dormant cacao-growing industry.
Cacao hailing from Southeast Asia often has smoky and earthy flavors that result from drying the beans by fire during the rainy season. Milk chocolate lovers with a sense of adventure will enjoy the flavors of milk chocolate made with cacao from this region.
Using cacao beans from multiple regions, artisan chocolate makers put care and attention into the proper roasting times and temperatures of each bean type so that the sum of the beans is greater than the parts. Blends are often well-balanced and serve as a delicious introduction to artisan chocolate.
Inclusions are where the fun begins! These bars of chocolate include herbs, spices, dried fruits, nuts and fillings. If you have a sense of adventure, try out some of our more unique combinations.